Coming up with recipes is hard work but making them up means I can share them with you!

Moist muffins that are gluten free are hard to make. These last for up to a week. I pop mine in the freezer in containers, labeled & ready for school

This one is designed for mums that want veggies in as well as fruit plus the muffin is sugar free!! Perfect for lunch boxes. If you'd like to add almonds you can swap them for sunflower seeds.

Ingredients

Ingredients 

• 1.5 tsp dried yeast
• 1 tsp raw sugar 
• 275g water 
• 480g bakers flour 
• 1 tsp salt
• 1 tsp apple cider vinegar 
• 1 tbsp oil (I used olive oil) 
• 1 egg, lightly beaten 
• Grated cheese
• Diced bacon or ham

Ingredients 

• 400g roasted pumpkin (left over from a roast dinner) 
• 20g lemon juice 
• 30g extra virgin olive oil 
• 1 tsp tahini
• 1/2 tsp salt 
• Smoked paprika to sprinkle 

1. Add all the ingredients to the Thermomix bowl & blitz for 3-5 seconds speed 4.5 until desired consistency. 
2. Serve with desired vegetables or crackers. 

Ingredients

• 40g dried apricots (I use home dried apricots)
• 45g dried cranberries (I use organic)
• 30g sunflower seeds
• 50g pepita seeds
• 60g dates (organic)
• 25g almonds (can just add more seeds if you want nut free)
• 5g cacao powder
• 55g sultanas (organic)
• 1/2 tsp chia seeds (I use organic)

1. Add all ingredients & mix for 1 minutes speed 9. 
2. Roll into balls 1 tablespoon balls & enjoy.

Keep refrigerated & consume within 3 days